Being Ukrainian, my love for potatoes goes deep, and I have never come across a potato dish that I haven’t loved. Mashed potatoes, fried, gratin, chips, potato skins, salads, soups, ROSTI – you name it, I love it!
Ooh la la! Is that not the prettiest stack of little rosti? ? Rosti are basically the Swiss version of what most people know as hash browns, also known as “draniki”, if you’re from Eastern Europe, and are typically had for breakfast.
I can’t think of a better way to start a day than with a salty, crispy, moist, freshly fried rosti with smoked salmon topped with a spoonful of sour cream. Little rosti cakes are great for feeding a crowd as an appetizer. But if you don’t feel like slaving over a hot stove making small portions, you can also make one giant rosti pie and simply cut it up into slices for everyone.
Ingredients:
4-5 medium potatoes (starchy potatoes like Russet work best)
1/4 cup melted butter
1 tbsp oil
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
salt and freshly ground black pepper to taste
smoked salmon, sour cream and dill to garnish
- 4-5 medium potatoes (starchy potatoes like Russet work best)
- 1/4 cup melted butter
- 1 tbsp oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- salt and freshly ground black pepper to taste
- smoked salmon, sour cream and dill to garnish
- Wash, peel and grate the potatoes.
- Place grated potatoes in a large bowl and cover with water. Let them soak for 10 minutes, then drain.
- Working a handful at a time, squeeze out the excess water and place into another bowl.
- Add butter, salt, pepper, onion and garlic powder, cayenne pepper and mix to combine.
- Heat oil in a large non-stick frying pan over medium high heat.
- Scoop ¼ cup of potato mixture, then place it into the pan and lightly pat down with the spatula to make the rosti about 1/2 cm thick.
- Repeat with the remaining mixture.
- Cook on both sides until golden brown, about 4 minutes on each side.
- Remove from frying pan on to a plate covered with paper towels to soak up excess oil.
- Serve, stack of rosti topped with smoked salmon, a dollop of sour cream mixed with chopped dill.
This looks so good! What a great combination of flavors!